Bastardo del Grappa is a traditional cheese made from cow’s milk from two milkings – one from the evening, and the other from the following morning. In the past, it was produced from mixed milk, hence the word bastardo in the name.

It is produced in the area of Monte Grappa in Veneto, hence the name. The cheese matures from 120 to 180 days and is characterized by its thick and rough rind, while small holes are scattered throughout its pale yellow interior. The flavor of Bastardo del Grappa is intense, pleasant, and never spicy. 

Accasciato is a semi-hard Italian cheese made from sheep’s milk or a combination of sheep’s and cow’s milk. It has a firm texture and a fresh aroma, while its flavor is best described as sweet. Although it can be consumed fresh, the cheese is typically matured anywhere from 40 to 60 days.

During the maturation period, it develops a soft, pale yellow rind. Accasciato is known as slumped cheese because it crumbles once it gets removed from the molds.

Another typical northern Italian delicacy produced throughout the Alpine valleys of Fassa and Fiemme, Puzzone di Moena, also known as Spretz Tzaorì, is a semi-cooked and semi-hard washed rind cheese made from raw cow's milk.

It is available either as Stagionato (matured) or Puzzone di Malga, a much sought-after variety made exclusively with milk from summer pastures. Puzzone di Moena is characterized by an intense aroma called puzza (lit. stink), and has a strong yet pleasantly salty flavor with a slightly bitter aftertaste. 

Traditionally produced within the Parco delle Orobie Bergamasche Alpine nature reserve in the Brembana Valley, namely the Lombardian province of Bergamo, Formai de Mut is a semi-hard cheese made with raw cow's milk. It is available in two varieties: cheese produced in the valley during winter (Fondovalle), and the one produced during summertime in the lush mountain pastures (d'Alpeggio).

Ripened for at least six months, Formai de Mut is an excellent table cheese with quite a fragrant aroma, and a salty but not too spicy flavor. It is typically used for preparing local dishes such as Polenta Bergamasca, and pairs well with both red and white wines.

Produced in the Grana Valley since the early 1200s and found only in the Piedmont's province of Cuneo, Castelmagno is a semi-hard blue cheese with a crumbly texture, made from cow's milk and sometimes a small addition of sheep's and goat's milk.

It is aged between 2 to 5 months, during which the subtle flavors of Castelmagno become stronger, sharper and more piquant. In the summertime, while the cows are on the pastures in the Alps, this delicious cheese can be found marketed as Castelmagno d'Alpeggio. 

Traditionally produced in the Apennines, namely the Emilia-Romagna's provinces of Forlì-Cesena, Rimini, Ravenna and Bologna, and the provinces of Pesaro-Urbino, Ancona, Macerata and Ascoli Piceno in the region of Marche, Fossa di Sogliano is a semi-hard cheese made from either sheep's milk (Pecorino), cow's milk (Vaccino), or both of them combined (Misto).

This cheese typically matures for about 30 days before being left to ripen in the so-called 'fossa', a large pit dug into the ground and lined with straw. This way, Fossa cheese develops a strong aroma of mould and truffles, and quite a piquant flavor with a slightly bitter aftertaste. 

This traditional Apulian delicacy is a cross between a cheese and fresh ricotta. Made with the mixture of milk from pasture-fed goats or sheeps, it is produced by combining ricotta and traditional cheese-making methods. The fresh milk is first heated to 85-90 degrees, then left to cool down to 37 degrees before adding the rennet, which causes both the milk and the whey to coagulate.

The end result is a soft, ricotta-like cheese, which becomes semi-hard and straw-yellow when aged for two or three months. Eaten fresh, it is fragrant, salty, and slightly acidic. When aged, it becomes tangier and is perfect both on its own or grated over local pasta dishes, such as orecchiette with basil-flavored tomato sauce.

Traditionally produced in the northern Italian region of Veneto, namely the province of Verona, Monte Veronese is a semi-hard cheese made from cow's milk. It is a typical product of Monti Lessini and Monte Baldo mountains, a geographical area known for its long tradition of dairy cattle farming.

Monte Veronese cheese is available in two varieties. Monte Veronese Latte Intero is made with whole milk and matured for about 30 days. It has a softer texture and a delicately sweet flavor reminiscent of fresh milk and cream. This table cheese is best enjoyed as an appetizer, on pizza or in sandwiches, and pairs perfectly with rosé, sparkling, and white wines. Monte Veronese d'Allevo is made from semi-skimmed milk and matured for at least 90 days.